Toastmaster TPC4000 Dried Beans & Legumes High Pressure Cooking Times, Natural Steam Release

DRIED BEANS & LEGUMES

HIGH PRESSURE COOKING TIMES

NATURAL STEAM RELEASE

Beans & Legumes	Cooking	Water*	Yield
	Time	+ 1 Tbl.	Cooked
		Veg. Oil
Adzuki, 1 cup dry	12 to 14 min.	3 cups	2 cups
Black Beans, 1 cup dry	20 to 25 min.	3 cups	2 cups
Black Eyed Peas, 1 cup dry	18 to 20 min.	3 cups	2-1/4 cups
Chickpeas (Garbanzo), 1 cup dry	23 to 25 min.	3 cups	2-1/2 cups
Great Northern, 1 cup dry	11 to 13 min.	3 cups	2-1/4 cups
Kidney Beans, red or white,
1 cup dry	13 to 15 min.	3 cups	2 cups
Lentils,
green, brown or red, 2 cups dry	11 to 13 min.	3 cups	4 cups
Navy Beans 1 cup dry	13 to 15 min.	3 cups	2 cups
Pinto Beans, 1 cup dry	12 to 14 min.	3 cups	2-1/4 cups

*Add one tablespoon of vegetable oil to the water to reduce excess foaming.

◆All beans and dried legumes, with the exception of lentils: Follow package directions to pre-soak overnight or boil for a few minutes, soak and drain.

The actual cooking times may vary depending on how old the beans are and personal preference.

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